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Sourdough Rye with Raisins and Walnuts
Preparation info
- Dough Yield: About
26
loaves at 1.5 lb each - Difficulty
Medium
Appears in
Published 2004
This Rye Bread has a Light Texture, and the raisins and walnuts give it a delightful flavor. The walnuts can be increased to 20% of the flour weight for a fuller-tasting bread.
Ingredients
Overall Formula
| U.S. | Metric |
Method
- SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
- MIXING: Add all the ingredients except the raisins and walnuts to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed and about 3 minutes on second, achieving a well-developed gluten structure. Add the raisins and walnuts and mix on first speed just until they
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